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Du Toitskloof Cape Secco Rosé
Worcester (South Africa)
- Sparkling
Vinexus - Infinity of Wine Duitsland : « A refreshingly crisp Rosé with hints of berries and strawberries. This Rosé is... » See more...
Vinexus - Infinity of Wine Duitsland : « A refreshingly crisp Rosé with hints of berries and strawberries. This Rosé is made using the injection of carbon dioxide bubbles. It is a blend of 65% Chenin Blanc, 26% Muscat and 9% Ruby Cabernet. The grapes were sourced from trellised vineyards and bush vines, then picked fully ripe at 24° - 25° during balling. The grapes were cold soaked at 12°C - 15°C for 48 hours to extract maximum flavour and create softer tannins. Only the free running juice was pumped over and allowed to settle under reductive conditions. The juice was cooled to -4°C and kept at that temperature for two weeks until all excess water in the juice was frozen – a practice which increases the flavour concentration and sugar level. The juice was then pumped from the cold tanks and the temperature increased to 8°C – 10°C after which it was inoculated with selected yeast strains. After fermentation the wine was filtered before bottling. »
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Du Toitskloof Capesecco Blanc
Worcester (South Africa)
- Sparkling
Vinexus - Infinity of Wine Duitsland : « Full, fruity nose, with whiffs of pineapple, peach and apple ending with a soft,... » See more...
Vinexus - Infinity of Wine Duitsland : « Full, fruity nose, with whiffs of pineapple, peach and apple ending with a soft, dry finish. This wine is made using the injection of carbon dioxide bubbles and consists of 57% Chenin Blanc and 43% Muscat. After crushing the juice was pumped to an enclosed press where it was kept on the skins for 24 hours to allow for optimal flavour extraction. Only the free-run juice was then pumped over and allowed to settle under reductive conditions. The juice was cooled to -4ºC and kept at that temperature for two to three weeks when all excess water in the juice was frozen, a practice which increases the flavour concentration and the sugar level. The juice was then pumped out of the cold tanks and the temperature allowed to rise to 8ºC to 10ºC after which it was inoculated with natural yeast strains. Fermentation took place in steel tanks at a controlled temperature of 13ºC to 15ºC. After about 20 days the wine was fermented dry and was then protein- and cold- stabilised before bottling. »
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